3. Slice all mushrooms but two, and add them to the pot. Add chili powder if desired. Pour in the stock and season with salt. Bring to a simmer, cover, lower the heat to a medium-low, and cook for 20-30 minuted, until the vegetables are soft.

4. Let the soup cool for a few minutes. Puree the soup until the soup is smooth with just a few remaining chunks. Stir in the balsamic vinegar, taste, and adjust the seasoning. Reheat and ladle into bowls. Cut the reserved mushrooms in slices, and chop the parsley leaves roughly. Place a mushroom slice on the surface of each bowl, sprinkle with parsley and a touch of freshly ground pepper and serve.